Hot Caprese Pasta Recipes

PASTA CAPRESE

Steps:

• Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
• Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

ONE-POT CAPRESE PASTA

Steps:

• Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
• Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.

HOT CAPRESE PASTA

Steps:

• In a large pot of boiling salted water cook pasta (short or long) until al dente.
• In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
• Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!

PASTA CAPRESE {WITH ONLY 5 INGREDIENTS!}

Steps:

• Start by bringing a large pot of water to boil. Add salt, about 1 tbsp for 3 quarts (3 liters) of water.
• Once water is boiling drop pasta, give a quick stir and let cook until 'al dente' which literally means "to the tooth". Pasta cooked 'al dente' might feel slightly undercooked for anyone who is used to eat well-cooked or even overcooked pasta but in really it just has a slight bite to it.And this is exactly how we want to cook pasta for this pasta salad.
• While pasta is cooking slice cherry tomatoes in half and drain mozzarella cheese from excess liquid. Mozzarella bites should about the size of cherry tomato halves. So if you're using large mozzarella balls cut it in cubes the size of the cherry tomato.
• Prepare basil sauce. Wash and pat dry basil leaves. They should be completely dry to prevent the sauce from turning brown.Using a hand-held blender or food processor pulse basil leaves with extra virgin olive oil and a few pinches of salt until you get a smooth paste. Keep the remaining basil leaves for later to add directly to the salad and if you wish for garnish.
• Once pasta is ready, drain it and quickly rinse with cold water.
• Place in a large bowl with a generous drizzle of extra virgin olive oil to prevent it from sticking as it cools. Let cool completely.
• Add basil sauce and mix well.
• Lastly add cherry tomatoes, mozzarella cheese and remaining basil leaves torn by hand. Give a gentle toss and serve.

CAPRESE PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
• Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
• Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
• Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
• Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
• Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
• When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
• Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
• Serve and enjoy.

CAPRESE PASTA WITH THAI BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
• Drain pasta and top with cherry tomato mixture.